Gary Jones of Raymond Blanc's Le Manoir aux Quat Saisons Executive Chefs Featured

[Caesar1312]

Supermarkets are selling lobsters that are way too small...I saw some last week and felt like complaining to the store...

That dish looks great and the lobster is the right size.

[SethHesio]

For me. This is fine dining... but it's not what I'd call something I'd like to eat. I think what they've done to the lobster in this case is take it quite far from its natural state. Personally I think the best way to handle a lobster is to do practically nothing to it. But clearly, that's not what fine dining is about. Still I respect the level of technique and concept you find in dishes like this, but it's not for me. It undoubtedly tastes amazing though.

[SethHesio]

I worked at a restaurant at the top of The Oval cricket ground... and we had live lobsters to prepare that were literally all teeming with eggs... I felt like this wasn't the right thing to do, killing them. But it was a job so I had to. It's shame to think that given what this guy said that perhaps they should have been put back if they had eggs.

[Walker1815]

lobster with semen sauce is yummmo!

[snaithyjnr]

Chef is an inspiration, he keeps me going through the 16-17 hour days just by the odd moment when he comes by puts his hand on your shoulder and asks how you are, he is an amazing teacher, chef and when he eventually retires in 10-20-30-40? years it'll be a sad day for the industry.

[yahoooutstanding]

Craig - you sir are either a complete and utter numpty or a chef that failed to make the grade at Le Manoir.

Don't kid around, we all know this food looks and most likely tastes fucking fantastic.

[fyodormd]

don't need porno soundtrack for a cooking demo.

[peanutking242]

@fyodormd i disagree... i think food porn needs porno music

[CraigWeir1986]

always wondered why this restaurant wasn't in the 'top' 5 or so in the country.....now got a good idea why. What a complete shit looking dish.....lobster and spuds....yeah great idea mr 30 years experience....guy doesnt look like a head chef at all

[NotGot2Stars]

@CraigWeir1986 What a fantastically well thought out comment Craig. I presume that they will be asking to film you next due to your exceptional talent & ability which gives you the right to judge chefs who are at the top of their industry. I presume you also hold 2 stars, giving you the right to comment. No thought not, which is why I make the presumption that your comments would be best used to describe YOUR food, not the food of one of the UK's greatest institutions.

[jerry303]

@CraigWeir1986 - You nearly made me speechless, if you have ever met either of these two true professional and fantastic Chefs, then you must have been smoking crack whilst writing such bizarre words. Gary is exceptional in his running of a truly great kitchen and leads the way in how to behave in such an environment, watch it again and tell me he doesn't put love and skill into cooking the Lobster? It's all about the taste, not pretty inedible pictures on plates

[grantisbwfc]

lmao my brother at 42 seconds in hahahha

[etclarke]

excellent masterclass to aspiring chefs. who needs to attain knowledge first hand, when youtube is here to help. voi-la! cunts

[Anguis79]

@etclarke

Yes its such a shitty job. Bad money, bad hours, to much stress and HOT HOT HOT. Much better with youtube and homecooking. Really, it is such a shitty job.

[SethHesio]

The presentation is just odd for the sake of being odd. Thumbs down.

[dilinlove]

hi chef,is tonny here from sapin(your little chef)i,m see you here i,m very happy,,

[eyedropper]

interesting. If you'd like some constructive feedback, I'd dial down the background track

[weixiaotiffy]

so cool! want to go there

[martukcom]

Fascinating stuff - but seriously, lose the music. Can hardly hear what he's saying. Really doesn't need it.

[chrisfiguk]

legend!

[davethx1]

Hey Chef looking good Welsh Dave.